Spiced Chickpea Stew- Alison Roman

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Step 1

Heat 1/4 cup oil in a large pot over medium.

Step 2

Add garlic, onion and ginger.

Step 3

Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

Step 4

Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper.

Step 5

Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes.

Step 6

Remove about a cup of chickpeas and set aside for garnish.

Step 7

Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides.

Step 8

(This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

Step 9

Bring to a simmer, scraping up any bos that have formed on the bottom of the pot. can, stirring occasionally, until stew has thickened, about 35-40 minutes. If not thick enough, keep cooking to your desired consistency.

Step 10

Add greens and stir, making sure they are submerged in the liquid. Cook until they wilt and soften, 3-7 minutes. season again with salt and pepper.

Step 11

Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red pepper flakes and a drizzle of olive oil. serve with yogurt and toasted pitas